1
|
Guo H, Zhang X, You M, Shen Y, Zhang S, Li J, He X, Zhao X, Ma N. Quantitative lipidomics reveals the changes of lipids and antioxidant capacity in egg yolk from laying hens with fatty liver hemorrhagic syndrome. Poult Sci 2024; 103:103785. [PMID: 38688137 PMCID: PMC11077031 DOI: 10.1016/j.psj.2024.103785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2024] [Revised: 04/10/2024] [Accepted: 04/17/2024] [Indexed: 05/02/2024] Open
Abstract
In laying hens, fatty liver hemorrhagic syndrome (FLHS) is a common metabolic disorder, which can affect egg production and nutritional value. However, the impact of FLHS on the lipid content in egg yolks was not clear. In this study, FLHS model was induced by using high-energy low-protein diet, and the egg quality was evaluated. Egg yolk lipids were quantitatively analyzed by using ultra-performance liquid chromatography-mass spectrometry combined with multivariate statistical analysis. Gene expressions of the lipoprotein were determined by qRT-PCR and antioxidant capacity of the egg yolk were determined by kits. The elevated blood lipids and extensive lipid droplets observed indicated successful establishment of the FLHS model in laying hens. Measurements of egg quality showed that egg yolk weight was increased in the FLHS group. Lipidomics revealed that 1,401 lipids, comprising 27 lipid subclasses in the egg yolk. According to score plots of principal component analysis and orthogonal partial least squares discriminant analysis, different lipid profile was observed between the control and FLHS groups. A total of 97 different lipid species were screen out. Sphingolipid and glycerophospholipid metabolism were identified as key pathways. Free polyunsaturated fatty acids (PUFA) exhibited an increase in the FLHS group (P < 0.05). Notably, the form of PUFAs was changed that the FLHS group showed an increase in triacylglycerol-docosahexenoic acid and triacylglycerol-arachidonic acid in the egg yolk, while triacylglycerol-α-linolenic acid was decreased (P < 0.05). Total superoxide dismutase was decreased in the egg yolks affected by FLHS. Gene expressions of vitellogenin 2 (VTG2), VTG3, very low-density apolipoprotein II and apolipoprotein B were increased in the liver of laying hens with FLHS (P < 0.05). In conclusion, FLHS promoted the lipid transport from the liver to the yolk by upregulating lipoprotein expression, which altered lipid profile, and reduced antioxidant capacity in the yolk. This study provided a foundation for understanding the changes in lipids, lipid transport and lipid antioxidation capacity in egg yolk from laying hens with FLHS.
Collapse
Affiliation(s)
- Honglei Guo
- College of Veterinary Medicine, Veterinary Biological Technology Innovation Center of Hebei Province, Hebei Agricultural University, Baoding 071001, Hebei, PR China
| | - Xinbo Zhang
- College of Veterinary Medicine, Veterinary Biological Technology Innovation Center of Hebei Province, Hebei Agricultural University, Baoding 071001, Hebei, PR China
| | - Manhua You
- College of Veterinary Medicine, Veterinary Biological Technology Innovation Center of Hebei Province, Hebei Agricultural University, Baoding 071001, Hebei, PR China
| | - Youming Shen
- Research Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng 125100, Liaoning, PR China
| | - Shaobo Zhang
- College of Veterinary Medicine, Veterinary Biological Technology Innovation Center of Hebei Province, Hebei Agricultural University, Baoding 071001, Hebei, PR China
| | - Jiefeng Li
- Institute of Animal Husbandry and Veterinary Medicine of Hebei Province, Baoding 011030, China
| | - Xin He
- College of Veterinary Medicine, Veterinary Biological Technology Innovation Center of Hebei Province, Hebei Agricultural University, Baoding 071001, Hebei, PR China
| | - Xinghua Zhao
- College of Veterinary Medicine, Veterinary Biological Technology Innovation Center of Hebei Province, Hebei Agricultural University, Baoding 071001, Hebei, PR China
| | - Ning Ma
- College of Veterinary Medicine, Veterinary Biological Technology Innovation Center of Hebei Province, Hebei Agricultural University, Baoding 071001, Hebei, PR China.
| |
Collapse
|
2
|
Corion M, Monteiro Belo Dos Santos S, Everaert N, Lammertyn J, De Ketelaere B, Hertog M. Noninvasive Assessment of Chicken Egg Fertility during Incubation Using HSSE-GC-MS VOC Profiling. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:8434-8443. [PMID: 38572831 DOI: 10.1021/acs.jafc.3c09824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/05/2024]
Abstract
Volatile organic compounds (VOCs) carry crucial information about chicken egg fertility. Assessing the fertility before incubation holds immense potential for poultry industry efficiency. Our study used headspace sorptive extraction-gas chromatography-mass spectrometry to analyze egg VOCs before and during the initial 12 incubation days. A total of 162 VOCs were identified. Hexanal was significantly higher in unfertilized eggs, whereas compounds such as propan-2-ol, propan-2-one, and carboxylic acids were higher in fertilized eggs. Furthermore, the obtained multiple logistic regression model outperformed the partial least-squares-discriminant analysis (PLS-DA) model, demonstrating lower complexity and superior performance. Fertile eggs were accurately identified in the validation set in 68-75% of the cases during the initial 4 days, to 85 and 100% on days 6 and 8. Finally, hierarchical cluster analysis in fertilized eggs revealed the clustering of VOCs of the same chemical class, indicative of their shared biochemical origin. This suggests a promising direction for future research aimed at understanding the biological information embedded in VOCs and their relationship to biochemical processes during embryo development.
Collapse
Affiliation(s)
- Matthias Corion
- MeBioS Biosensors Group, Department of Biosystems, KU Leuven, Willem de Croylaan 42, 3001 Leuven, Belgium
| | | | - Nadia Everaert
- A2H Nutrition & Animal EcoSystems (NAMES) Lab, Department of Biosystems, KU Leuven, Kasteelpark Arenberg 30, 3001 Leuven, Belgium
| | - Jeroen Lammertyn
- MeBioS Biosensors Group, Department of Biosystems, KU Leuven, Willem de Croylaan 42, 3001 Leuven, Belgium
| | - Bart De Ketelaere
- MeBioS Biostatistics Group, Department of Biosystems, KU Leuven, Kasteelpark Arenberg 30, 3001 Leuven, Belgium
| | - Maarten Hertog
- MeBioS Postharvest Group, Department of Biosystems, KU Leuven, Willem de Croylaan 42, 3001 Leuven, Belgium
| |
Collapse
|
3
|
Qu L, Zhao Y, Xu X, Li Y, Lv H. Untargeted Lipidomics Reveal Quality Changes in High-Moisture Japonica Brown Rice at Different Storage Temperatures. Foods 2023; 12:4218. [PMID: 38231596 DOI: 10.3390/foods12234218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Revised: 11/17/2023] [Accepted: 11/21/2023] [Indexed: 01/19/2024] Open
Abstract
Low temperatures are an effective way of delaying grain rancidity and deterioration. However, little is known about the difference in quality changes in high-moisture japonica brown rice at different storage temperatures. In this study, the storage quality changes in japonica brown rice with a 15.50% moisture content stored at 15 °C, 20 °C, and 25 °C were investigated. In addition, an untargeted lipidomics analysis coupled with gas chromatography and mass spectrometry (GC-MS) was applied to analyze the volatile compounds and metabolite changes in the high-moisture japonica brown rice. The results showed that storage at 15 °C could well maintain the color and aroma stability of the brown rice and delay the increase in fatty acid value (FAV). The lipidomics results showed that storage at 15 °C delayed glycerolipid and sphingolipid metabolism and reduced glycerophospholipid catabolism in the brown rice. The low-temperature environment regulated these three metabolic pathways to maintain higher contents of triglycerides (TG), phosphatidylserine (PS), abd phosphatidylethanolamine (PE), and lower contents of diglycerides (DG), OAcyl-(gamma-hydroxy) FA (OAHFA), ceramides (Cer), and glycosylceramides (Hex1Cer) in the high-moisture japonica brown rice, which maintained the storage stability of the brown rice. Our results proposed the cryoprotection mechanism of postharvest brown rice from the perspective of volatile compounds and metabolite changes, providing a foothold for the further exploration of low-temperature storage as a safe and efficient cryoprotectant in the grain storage field.
Collapse
Affiliation(s)
- Lingyu Qu
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China
| | - Yan Zhao
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China
| | - Xiangdong Xu
- Yihai Kerry (Wuhan) Oils & Grains Industries Co., Ltd., Wuhan 430040, China
| | - Yanfei Li
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China
| | - Haoxin Lv
- School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China
| |
Collapse
|
4
|
Cavalcanti TP, Pereira AG, Bezerra LGP, Moreira SSJ, da Silva AM, Matos YG, Jorge-Neto PN, Silva AR. Short-term preservation of canine sperm-binding ability and other metrics using the INRA-96 in comparison to Tris-egg yolk extender. Reprod Domest Anim 2023; 58:1320-1329. [PMID: 37545097 DOI: 10.1111/rda.14448] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2023] [Revised: 07/15/2023] [Accepted: 07/26/2023] [Indexed: 08/08/2023]
Abstract
The use of assisted reproductive techniques, such as chilled semen, contributes to the maintenance and genetic improvement of canine breeding. The INRA-96 extender is a commercially available, chemically defined medium that was initially developed for the preservation of equine semen and exhibits preservation potential in the canine species. This research aims to evaluate the INRA-96 extender as an alternative for the short-term preservation of canine semen in terms of sperm quality parameters such as motility and kinetic parameters, integrity and functionality of the plasma membrane in fresh and chilled-rewarmed samples, as well as the sperm-binding ability using the perivitelline membrane of the chicken egg as an indicator of the fertilizing capacity of the preserved semen. A total of 18 ejaculates from 9 French bulldogs (two ejaculates per dog) were collected and divided into two aliquots that were diluted in Tris-egg yolk 20% (control) or INRA-96 to a final concentration of 100 × 106 sperm/mL. Samples were refrigerated in a biological incubator at 5°C and evaluated at 0, 24 and 48 h time points. Comparing the two treatments after 48 h of refrigeration, both extenders showed similar values (p < .5) for the majority of kinetic parameters, with the INRA-96 group promoting a total motility of 88.1 ± 2.9%. In addition, the morphology, integrity and functionality of the plasma membrane were preserved above 70% in this group. Dilution with INRA-96 also provided a significantly higher amount of sperm bound (256.2 ± 21.1) to the perivitelline membrane of the egg yolk compared to the sperm-binding rates (p < .05) achieved at the use of Tris-egg yolk (215.2 ± 21 bound spermatozoa) at 48 h. Our study proved similar functional properties of dog sperm cells treated with INRA-96 in comparison to commonly used home-made Tris-based extender during short-time storage.
Collapse
Affiliation(s)
| | - Ana Glória Pereira
- Laboratório de Conservação de Germoplasma Animal, Universidade Federal Rural do Semi-Árido, Mossoró, Brazil
| | | | | | - Andreia Maria da Silva
- Laboratório de Conservação de Germoplasma Animal, Universidade Federal Rural do Semi-Árido, Mossoró, Brazil
| | - Yuri Gonçalves Matos
- Laboratório de Conservação de Germoplasma Animal, Universidade Federal Rural do Semi-Árido, Mossoró, Brazil
| | | | - Alexandre Rodrigues Silva
- Laboratório de Conservação de Germoplasma Animal, Universidade Federal Rural do Semi-Árido, Mossoró, Brazil
| |
Collapse
|
5
|
Lioupi A, Papadopoulos GA, Gallou D, Virgiliou C, Arsenos GI, Fortomaris P, Van Hoeck V, Morisset D, Theodoridis G. Untargeted UHPLC-TOF/MS Lipidomic Analysis for the Investigation of Egg Yolks after Xylanase Supplementation of the Diet of Laying Hens. Metabolites 2023; 13:metabo13050649. [PMID: 37233690 DOI: 10.3390/metabo13050649] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 04/24/2023] [Accepted: 05/03/2023] [Indexed: 05/27/2023] Open
Abstract
Xylanase supplementation of diets is used to enhance nutrient digestibility in monogastrics which lack necessary enzymes for non-starch polysaccharide degradation. The effects of enzymatic treatment in the nutritional value of the feed are typically not comprehensively studied. Though the fundamental effects of xylanase on performance are well studied, limited data is available on the complex interactions between xylanase supplementation and hen physiology; therefore, the aim of this study was to develop a new, simple UPLC-TOF/MS lipidomics method for the analysis of hen egg yolks after supplementation with different amounts of xylanase. Sample preparation for the extraction of lipids was optimized and different sample preparation modes and solvent mixtures were tested. Optimal results for the extraction of total lipids were obtained by using the solvent mixture MTBE: MeOH (5:1, v/v). Multivariate statistical analysis of the signals of hundreds of lipids in positive and negative ionisation modes highlighted differences in several egg yolk lipid species-classes. Four lipid species-classes, phosphatidylcholines (PC and PC O), phosphatidylethanolamines (PE and PE O), phosphatidylinositols (PI), and fatty acids (FA), were among those contributing to the separation of the experimental groups (control-treated) in negative ionisation mode. In positive ionisation mode, principal beneficial lipid compounds such as phosphatidylcholines (PC and PC O), phosphatidylethanolamines (PE and PE O), triacylglycerols (TG), diacylglycerols (DG), and ceramides (Cer) were found to be increased in treated groups. Overall, supplementation of laying hens' diets with xylanase significantly changed the lipid profile of egg yolks compared to the control diet. The association between the lipid profiles of egg yolks and hens' diets, as well as the underlying mechanisms, require further investigation. These findings are of practical significance for the food industry.
Collapse
Affiliation(s)
- Artemis Lioupi
- Laboratory of Analytical Chemistry, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
- Biomic AUTh, Center for Interdisciplinary Research and Innovation (CIRI-AUTH), Balkan Center B1.4, 10th km Thessaloniki-Thermi Rd, 57001 Thessaloniki, Greece
- FoodOmicsGR Research Infrastructure, AUTh Node, Center for Interdisciplinary Research and Innovation (CIRI-AUTH), Balkan Center B1.4, 10th km Thessaloniki-Thermi Rd, 57001 Thessaloniki, Greece
| | - Georgios A Papadopoulos
- FoodOmicsGR Research Infrastructure, AUTh Node, Center for Interdisciplinary Research and Innovation (CIRI-AUTH), Balkan Center B1.4, 10th km Thessaloniki-Thermi Rd, 57001 Thessaloniki, Greece
- Laboratory of Animal Husbandry, School of Health Sciences, Faculty of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Domniki Gallou
- Laboratory of Analytical Chemistry, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
- Biomic AUTh, Center for Interdisciplinary Research and Innovation (CIRI-AUTH), Balkan Center B1.4, 10th km Thessaloniki-Thermi Rd, 57001 Thessaloniki, Greece
| | - Christina Virgiliou
- Laboratory of Analytical Chemistry, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
- Biomic AUTh, Center for Interdisciplinary Research and Innovation (CIRI-AUTH), Balkan Center B1.4, 10th km Thessaloniki-Thermi Rd, 57001 Thessaloniki, Greece
- School of Chemical Engineering, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Georgios I Arsenos
- FoodOmicsGR Research Infrastructure, AUTh Node, Center for Interdisciplinary Research and Innovation (CIRI-AUTH), Balkan Center B1.4, 10th km Thessaloniki-Thermi Rd, 57001 Thessaloniki, Greece
- Laboratory of Animal Husbandry, School of Health Sciences, Faculty of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Paschalis Fortomaris
- FoodOmicsGR Research Infrastructure, AUTh Node, Center for Interdisciplinary Research and Innovation (CIRI-AUTH), Balkan Center B1.4, 10th km Thessaloniki-Thermi Rd, 57001 Thessaloniki, Greece
- Laboratory of Animal Husbandry, School of Health Sciences, Faculty of Veterinary Medicine, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Veerle Van Hoeck
- Kemin Europa N.V., Animal Nutrition and Health EMENA, 2200 Herentals, Belgium
| | - Dany Morisset
- Kemin Europa N.V., Animal Nutrition and Health EMENA, 2200 Herentals, Belgium
| | - Georgios Theodoridis
- Laboratory of Analytical Chemistry, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
- Biomic AUTh, Center for Interdisciplinary Research and Innovation (CIRI-AUTH), Balkan Center B1.4, 10th km Thessaloniki-Thermi Rd, 57001 Thessaloniki, Greece
- FoodOmicsGR Research Infrastructure, AUTh Node, Center for Interdisciplinary Research and Innovation (CIRI-AUTH), Balkan Center B1.4, 10th km Thessaloniki-Thermi Rd, 57001 Thessaloniki, Greece
| |
Collapse
|
6
|
Chen DW, Wan P, Yao J, Yang X, Liu J. Egg yolk phospholipids as an ideal precursor of fatty note odorants for chicken meat and fried foods: A review. Food Chem 2023; 407:135177. [PMID: 36527950 DOI: 10.1016/j.foodchem.2022.135177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 12/04/2022] [Accepted: 12/06/2022] [Indexed: 12/14/2022]
Abstract
Egg yolk phospholipids (PLs) have been demonstrated to generate large quantities of lipid-derived odorants, especially the fatty note odorants. Recently, egg yolk PLs have been successfully used in chicken meat and fried foods to improve aroma. This review comprehensively summarizes the properties of egg yolk PLs as precursors of fatty note odorants, including their classes, extraction, identification, oxidation, decomposition and odorant formation, applications, considerations and future prospects in the food industry. Most likely, phosphatidylcholine (PC) is the most abundant class in egg yolk PLs, and PC is more efficient than phosphatidylethanolamine in generating fatty note odorants; moreover, the predominant polyunsaturated fatty acid is linoleic acid, and its corresponding predominant hydroperoxide is 9-hydroperoxy-10,12-octadecadienoic acid during autoxidation, which is the precursor of 2,4-decadienals and 2,4-nonadienals, the key fatty note odorants. Therefore, egg yolk PLs could be an ideal precursor of fatty note odorants for chicken meat and fried foods.
Collapse
Affiliation(s)
- De-Wei Chen
- Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China.
| | - Peng Wan
- Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China
| | - Jingyu Yao
- Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China
| | - Xiaoying Yang
- Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China
| | - Jie Liu
- Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China
| |
Collapse
|
7
|
Luo W, Liu X, Wang B, Wu D, Wang J, Geng F. Quantitative lipidomics analysis of changes in egg yolk lipids during spray-drying and subsequent accelerated storage. Curr Res Food Sci 2023; 6:100503. [PMID: 37122483 PMCID: PMC10133658 DOI: 10.1016/j.crfs.2023.100503] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Revised: 03/12/2023] [Accepted: 04/10/2023] [Indexed: 05/02/2023] Open
Abstract
Egg yolks are rich in lipids that are easily altered during processing and storage. In this study, a liquid chromatography-tandem mass spectrometry strategy was used for quantitative lipidomics analysis of egg yolk after spray-drying processing and accelerated storage. Spray-drying treatment caused lipid oxidation (especially the oxidation of free fatty acids), potential hydrolysis of phospholipids, and alteration of the form of certain polyunsaturated fatty acids (docosahexaenoic acid, eicosapentaenoic acid, linolenic acid, and eicosatetraenoic acid) in egg yolk. These lipid alterations caused by the spray-drying process were further aggravated by the accelerated storage process. In detail, following storage, the abundance of free fatty acids, phosphatidic acid and phosphatidylethanolamine decreased further; and the abundance of polyunsaturated fatty acids in the form of triglycerides increased significantly. These results provide new insight into the mechanism underlying egg yolk property changes during spray-drying and storage, and offer valuable reference data for egg yolk powder promotion and application in food processing.
Collapse
Affiliation(s)
| | | | | | | | | | - Fang Geng
- Corresponding author. Institute of Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, 2025 Chengluo Avenue, Chengdu, 610106, China.
| |
Collapse
|
8
|
Nutritional lipidomics for the characterization of lipids in food. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023. [PMID: 37516469 DOI: 10.1016/bs.afnr.2022.12.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
Lipids represent one out of three major macronutrient classes in the human diet. It is estimated to account for about 15-20% of the total dietary intake. Triacylglycerides comprise the majority of them, estimated 90-95%. Other lipid classes include free fatty acids, phospholipids, cholesterol, and plant sterols as minor components. Various methods are used for the characterization of nutritional lipids, however, lipidomics approaches become increasingly attractive for this purpose due to their wide coverage, comprehensiveness and holistic view on composition. In this chapter, analytical methodologies and workflows utilized for lipidomics profiling of food samples are outlined with focus on mass spectrometry-based assays. The chapter describes common lipid extraction protocols, the distinct instrumental mass-spectrometry based analytical platforms for data acquisition, chromatographic and ion-mobility spectrometry methods for lipid separation, briefly mentions alternative methods such as gas chromatography for fatty acid profiling and mass spectrometry imaging. Critical issues of important steps of lipidomics workflows such as structural annotation and identification, quantification and quality assurance are discussed as well. Applications reported over the period of the last 5years are summarized covering the discovery of new lipids in foodstuff, differential profiling approaches for comparing samples from different origin, species, varieties, cultivars and breeds, and for food processing quality control. Lipidomics as a powerful tool for personalized nutrition and nutritional intervention studies is briefly discussed as well. It is expected that this field is significantly growing in the near future and this chapter gives a short insight into the power of nutritional lipidomics approaches.
Collapse
|
9
|
Liu Y, Guo X, Wang N, Lu S, Dong J, Qi Z, Zhou J, Wang Q. Evaluation of changes in egg yolk lipids during storage based on lipidomics through UPLC-MS/MS. Food Chem 2023; 398:133931. [DOI: 10.1016/j.foodchem.2022.133931] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2022] [Revised: 07/21/2022] [Accepted: 08/09/2022] [Indexed: 10/15/2022]
|